Stuffed French Toast Strata

Chandra Bergeson

This is our go-to holiday breakfast, especially Easter and Christmas. It's great because it can be made the night before, making the holiday morning a little easier - and a little more delicious! (Serves 6-8)

1 lb. French bread
1 (8 oz.) pkg. cream cheese, cubed
8 eggs
2 1/2 cups milk
6 Tbsp. butter, melted
1/4 cup maple syrup
1 tsp. cinnamon

1. Cut French bread loaf into cubes (about 12 cups bread). Grease a 9 x 13-inch baking pan.
2. In prepared pan place half of the bread cubes. Top with the cream cheese cubes and then the remaining bread cubes.
3. With a blender or mixing bowl with a rotary beater, mix together eggs, milk, melted butter, maple syrup, and cinnamon until well combined. Pour the egg mixture evenly over bread and cheese cubes. Using a spatula, slightly press layers down to moisten.
4. Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap and bake in a 325 degree oven for 40-45 minutes or until the center appears to be set and the eggs are golden. Let stand for 10 minutes. 

Note: May add blueberries after the cream cheese and serve with blueberry syrup.